Asparagus Frittata

6 fresh eggs, at room temperature
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese, plus extra for garnish
1 tablespoon olive oil
Canola butter spray
Onion Powder, to taste
Garlic Powder, to taste
2 bunches asparagus, chopped into bite-size pieces
2 cups baby spinach

Preheat broiler and set a rack 6 inches from the flame. Crack eggs into a large bowl; add salt, pepper and grated Parmesan. Lightly scramble and set aside.
In a large oven-safe pan, heat oil and butter spray over medium-high heat. Add the asparagus; saute for 3 minutes, or until almost fully cooked. Add the spinach and season with salt and pepper, onion powder and garlic powder to taste. When the spinach is almost fully wilted, spread the mixture across the bottom of the pan and pour the eggs over the top. Turn the pan so that the eggs fully cover the vegetables.
When the edges of the eggs start to separate from the sides of the pan, turn off the heat. Place the pan under the broiler until the frittata is lightly golden and the eggs are fully set, about 5 minutes. Immediately turn the frittata onto a large serving plate and garnish with extra Parmesan, if desired. Cut into slices and serve.

Serve with roasted potatoes.


Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user PWLCWH@ATT.NET.